Pastorie Chicken

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If you’ve never had Pastorie Chicken, my sympathies. It’s not clear when this chutney delight first made its début, but we had it at least once a week when I was growing up. It’s one of those dishes that make me feel at home no matter where I am. Everywhere I went, someone had their own secret family recipe tucked away in a notebook, but my favourite version was this recipe by Natasha Grimsell, which she published in a Bethlehem (Free State) community cookbook called Tjokkerland Resepte. The best part is the sauce, which is just soup powder, mayonnaise, chutney and water (you can taste it, right?). Other than that, it’s a simple recipe that requires a minimum of ingredients, can’t go wrong (unless you forget it in the oven), and is ready within the hour.

Pastorie Chicken
Cooking time: 1 hour | Serves: 6


for the pastorie chicken

8 chicken portions

200 ml water

25 g brown onion soup powder

25 g white onion soup powder

200 ml mayonnaise

250 ml chutney

5 baby onions

2 baby leeks (sliced thin)

Salt & pepper

Oil for frying


In a mixing bowl whisk together the onion soup powders with the water until there are no lumps. Whisk in the mayonnaise and chutney and allow to sit at room temperature while cooking the chicken.

In a frying pan sear baby onions in a warm pan until golden brown in colour. Keep at room temperature

Preheat the oven to 180°C. In a large saucepan sear the chicken portion in a hot pan until golden brown in colour, season with salt and pepper, turn the chicken portions around to sear the other side. Reduce to a low heat and fill the pan with sauce. Add the onions with the seared side to the top. Place in the oven for 20-30 min until chicken is cooked completely. Serve with Rice